I've tried before, with no luck, and this time was by accident, of course. I'd soaked some pieces of crab apple in elderflower cordial for use in a cake, and kept the apple/elderflower syrup in a jar (not knowing what to do with it, but not wanting to throw it out either). It's now bubbling and smelling quite alcoholic.That means I have four yeast strains living in my kitchen now: Tame bread yeast fed with flour (sourdough starter), tame bread yeast fed with malt extract (last used to make mugwort ale), tame wine yeast fed with blackberry juice and sugar (not sure it's still alive, actually), and now wild yeast, currently being fed with sugar. I'm not sure what to do with them all, but I feel this is getting a bit out of hand!
